Elephant Garlic Butter Recipes

ROASTED ELEPHANT GARLIC SPREAD

Steps:

• preheat oven to 350.
• seperate garlic into cloves.
• remove papery outer coating from the garlic.
• cut 1 inch from top of each clove.
• place in a 1 quart casserole dish.
• drizzle with oil and sprinkle with salt and pepper.
• cover and bake 1 hour 30 minutes.
• squeeze warm cloves out of skin and smash with a fork.

ELEPHANT GARLIC CHICKEN

Steps:

• Mix first 4 ingredients together. Coat chicken with flour mixture.
• Heat the oil and butter in a frying pan. Add chicken and cook, covered, over medium to high heat until browned, about 5-7 minutes. Turn chicken and continue cooking until browned on the other side, 5-7 minutes longer.
• Add broth, wine and garlic. Cover and simmer for about 15 minutes. Turn chicken and continue simmering until chicken is done, about 15 minutes longer or until chicken is no longer pink at the bone. Transfer chicken to platter and boil juices over high heat until about 1/3 cup remains. Spoon juices over meat, salt and pepper to taste and garnish with parsley.

ROASTED ELEPHANT GARLIC MASHED POTATOES RECIPE

Steps:

• Preheat oven to 250 degrees. Place the garlic cloves, peppercorns and thyme in an ovenproof saucepan and cover with olive oil. Season with a pinch of salt and place the uncovered pot in the oven. Bake for 2 1/2 hours. Remove the garlic from the oil, remove the skin and blend until smooth and creamy in a food processor. In a large pot, add potatoes and cover with cold water. Season generously with salt. Bring to a boil, skimming off the foam on the water. Reduce the heat to a fast simmer and cook the potatoes until just tender (a knife can pierce them). Immediately drain the potatoes into a colander and allow them to steam for 5 minutes. Bring 1 cup half-and-half to a boil. Using a food mill or electric mixer, mix potatoes and 1/2 cup butter until smooth. Gradually add half-and-half until the potatoes are smooth and creamy. Taste and add additional butter or half-and-half, if needed. Add the garlic puree and green onions. Season with salt and white pepper to taste.